Vegan Garden Chili

Slow Cooker Vegan Garden Chili

Total Time: 8 Hours and 10 Minutes | Prep Time: 10 Minutes | Cook Time: 8 Hours | Servings: 5

1 lb of campari tomoatoes
6 tomatillos
2 shallots
3 cloves of garlic
2 jalapeno peppers
2 petite bell peppers
1/2 cup of uncooked kidney beans
1 tbsp of paprika
1 tsp of cayenne pepper
1 tsp of black pepper
1 tsp of stevia brown sugar blend
1/2 cup of uncooked wild rice

1. Slice tomatoes, tomatillos, shallots jalapenos, bell peppers, and mince garlic. Place in slow cooker with 1/2 cup of uncooked kidney beans.

2. Sprinkle with cayenne pepper, black pepper, brown sugar and paprika. Cover and cook for 8 hours.

3. 30 minutes before chili is done, place wild rice into a pot and cover with water. Bring to a boil and reduce to medium-high heat. Cook for 20 minutes or until all liquid has evaporated.

4. Portion rice into a bowl and top with garden chili. Serve immediately.